Hot answers tagged

29 votes

Can I brine meat after cooking it?

It won't do anything useful. Brining works on raw meat by denaturing some of the proteins inside the cells so they gel and hold tightly onto their water. It also gets tasty salt in. Cooked meat has ...
user avatar
  • 46.9k
19 votes

Is it possible to make taste of raw oily salmon less pronounced?

My suggestion would be if you don't like the taste don't buy the fish in the first place, however if you have bought fish and then found out it's too strong a flavor there are a few things you can do: ...
user avatar
  • 68.2k
14 votes
Accepted

Can salted capers be un-salted?

Yes. Brined capers also have a lot of salt, so you're not really trying to remove the salt, just dissolve it a bit. The way I've done this is to simply take out about 1/4 of the capers, add a ...
user avatar
  • 47.5k
11 votes

Is beef ever brined?

People often marinate beef cuts like flank steak or skirt steak. Dry brining (pre-salting) beef is pretty common, such as for prepping many steaks. Wet brining is also pretty common -- corned beef ...
user avatar
  • 1,937
10 votes

Is it advisable to season a chicken with salt after having brined it?

I agree with @rumtscho that you should not need to salt after brining. However, I totally disagree with the accepted answer. There are simply too many reputable sources that say otherwise, not to ...
user avatar
  • 18.3k
9 votes

Can I brine meat after cooking it?

You cannot brine after cooking but you could slice the meat and place it in a jus. You see this commonly with "Italian Beef" and "French Dip" sandwiches. Take whatever drippings you have left and add ...
user avatar
  • 91
9 votes
Accepted

Could you brine steak?

There certainly are proponents of brining beef to impact texture and flavor. In my looking across the internets, it appears that dry "brining" is more common than wet, but both are used for steaks. ...
user avatar
  • 66.5k
9 votes

Could you brine steak?

For tender meat like steak, brining is generally not needed (nor recommended). However I can see some applications where you'd want to delicately brine a thick cut of a steak by submerging the meat ...
user avatar
  • 4,226
8 votes
Accepted

How long will fermented/brined pickles last?

The short answer is 1-2 years for traditional pickles, assuming a good recipe with adequate salt content and fermentation time (traditionally anywhere from a month to a few months). For modern quick ...
user avatar
  • 31.6k
7 votes

How do I fix pickles that are too sour?

If you are going to do anything, do it when you are ready to put the pickles in the fridge again, not when canning - acid keeps the canned pickles safe. So - leave them really sour as canned. When ...
user avatar
  • 11.5k
7 votes

Is it possible to make taste of raw oily salmon less pronounced?

I work on a gillnet boat in Alaska for a few weeks each summer. Here are some tips: Get the freshest fish you can. I know you asked about the curing process specifically, but it all starts here. ...
user avatar
  • 171
6 votes

Brined chicken - too salty

When you go to cook them, defrost them by the cold, moving water method, unwrapped. Give them at least a half hour or so soaking in clear, cold water. That should take care of it.
user avatar
  • 58.1k
6 votes
Accepted

Breaking down a turkey for storage - brine before or after freezing?

According to Handbook of Food Science, Technology, and Engineering, Volume 3, edited by Yiu H. Hui, the freezing of any meats, (particularly red meats), causes cell walls to rupture the rate of ...
user avatar
6 votes

How can I effectively time a short thawing and brining of a a turkey?

I can't remember how many times I've remembered to take out the turkey much to late for a full proper defrost. Yes, you can probably thaw it in cold water. But I would go a step further if you're ...
user avatar
  • 11.1k
6 votes

Is beef ever brined?

Yes. To make pastrami or corned beef, one must brine the meat for about a week. Corning, brining, and pickling are all variants of the same process - curing meat in a sugar- and/or salt-water ...
user avatar
  • 61
6 votes
Accepted

Fermented Carrots

For the record, your brine was most likely fine. It's normal for lacto-ferments to get cloudy. As for replacing the brine, I would use another batch of salt-brine, and possibly toss in some fresh ...
user avatar
  • 5,034
6 votes
Accepted

Are long brines neccesary for sous vide?

Typically brines are for tenderizing and penetrating flavour into the meat. The use of the brine would be to break down the tough meat Though a sous vide does tenderize mildly with the long cooking ...
user avatar
  • 1,311
5 votes

Sour tasting bamboo

I don't think it's really achievable with most of the canned product I've seen. The best I've accomplished is to slightly mask the flavor using tricks like adding sugar to the dish, which only works ...
user avatar
  • 9,352
5 votes

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

In brief, your question has no possible general answer for the kind of scenario you posit (where you add a certain amount of salt to a certain volume of food) or even a scenario where you add a brine ...
user avatar
  • 31.6k
5 votes

Brining multiple chickens

If you stay with the same ratio of salt (and any other ingredients) to water that you normally use, you should achieve the same results. As you normally use a 5% solution it shouldn't matter how many ...
user avatar
  • 18.3k
5 votes
Accepted

Can you brine frozen meat?

No, you can't. Or at least, you won't get the result you're really looking for. Water needs to be able to move through the meat for the salt and flavorings to be transported to the inner cells of ...
user avatar
  • 75.7k
5 votes

Brining vs Salting - what's going on?

The question starts with an inaccurate assumption. Salt does NOT necessarily result in "drier steak." Salting a steak will draw some moisture out of the outermost layer of meat initially. That's ...
user avatar
  • 31.6k
5 votes
Accepted

Can I use chicken brine as a base to make a broth?

Tasty and quite salty, YES, (the taste will be salt!) with need to water down are probably GROSS understatements. You gain nothing trying to save/reuse it. Discard it! It will have very little flavor ...
user avatar
  • 2,241
5 votes

Himalayan salt in a brine

No, not really. There are plenty of curing recipes for pastrami that do not use curing salts and you can use Himalayan for them. It is really just rock salt with some iron oxide (rust) in it. Some ...
user avatar
  • 8,595
5 votes

Why do home-made pickles float in the jar, but commercial pickles don't?

Most likely commercial pickles are preserved by an accurate pasteurisation and ascorbic acid or other chemical preservatives so that the "brine" contains much less salt as compared to your homemade ...
user avatar
4 votes

What happens if I brine my turkey for 2 days?

What happens if you brine something for a long time depends on the concentration of your brine, much like temperature affects what happens when you cook something for long. Thus, you can apply ...
user avatar
  • 1,396
4 votes

Are there ingredients I should avoid in a brine?

The short answer is to just stick to salt, because nothing else is going to meaningfully impact the brining process. But there are certainly some things that would be actively harmful. Your question ...
user avatar
  • 2,136
4 votes
Accepted

Does adding vegetables to your brine add any flavour?

I've been a fan of brining for a while and NO, adding flavouring to the brine won't make much if any difference in relation to the brining itself, which makes a lot of difference. I have employed my ...
user avatar
4 votes

Brining Turkey - 4 Days in Fridge - Partially Grey

The color is likely due to other intensely colored ingredients in your marinade, notably balsamic and pomegranates. They can discolor other items so I wouldn't be too surprised if this happened to the ...
user avatar
  • 14.8k
4 votes
Accepted

Which sugar for brining?

For a brine, no it doesn't really matter, except that granulated sugar will dissolve more nicely than raw sugar. The sugar is for flavor more than anything else, though it does help the brine some. ...
user avatar

Only top scored, non community-wiki answers of a minimum length are eligible